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SPLIT PEA SOUP




Source of Recipe


SPLIT PEAS BAG


List of Ingredients




1 LB. (2 1/3 C.) GREEN SPLIT PEAS
3/4 C. DICED RAW CARROTS
8 C. WATER
1 LARGE BAY LEAF
1 MEATY HAM BONE
1 TSP. SALT
3/4 C. CHOPPED ONION
1 GARLIC CLOVE
3/4 C. DICED CELERY


Recipe



RINSE DRY SPLIT PEAS UNDER COLD RUNNING WATER. DRAIN AND PLACE IN HEAVY KETTLE WITH A TIGHT FITTING LID. ADD ALL INGREDIENTS. BRING TO BOILING POINT. COVER. REDUCE HEAT. SIMMER FOR 2 HOURS, STIRRING OCCASIONALLY. TAKE OUT HAM BONE, REMOVE MEAT, CUT INTO SMALL PIECES, AND RETURN TO SOUP. STIR SOUP WELL, BUT DO NOT SIEVE. THIN SOUP, IF DESIRED, BY STIRRING UNDILUTED EVAPORATED MILK INTO THE SLOWLY HEATED SOUP. SERVES 10.